At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
7 problems found · Routine county inspection · Aug 11, 2026
At the routine inspection on Aug 11, 2026. The latest visit, on Aug 19, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Pho Lucky 7 got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Pho Lucky 7?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot food below 135°F K07How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Plan review K48How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Pho Lucky 7's team
Is this your place?
Welcome, Pho Lucky 7. We'll walk through this together, one item at a time. To log the fixes, claim Pho Lucky 7 first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Pho Lucky 7We'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot food below 135°FThe county found: “Bean sprouts measured 49F while overfilled over the fill limits of the insert in the prep cooler at the front service…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-501.19, Food Code 4-603.16, Food Code 7-201.11, Food Code 2-301.14.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Pho Lucky 7We'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 7 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (3 routine, 2 follow-up).
Nice work, Pho Lucky 7. At the follow-up eight days later, the county listed no items still open.
You cleared the re-check in eight days. We're proud of you.
Fewer points taken off than last time (46 → 19). That takes a team.
Every visit
LatestAug 19, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Aug 19, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 11, 2026: 81 out of 100 (Green placard).
EarlierAug 11, 2026Routine inspection81 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
The department's words
K07 Proper hot and cold holding temperatures
Bean sprouts measured 49F while overfilled over the fill limits of the insert in the prep cooler at the front service area. Potentially hazardous foods (short rib, pork, raw chicken, raw shell eggs, etc.) measured between 44F and 45F while maintained in the walk-in cooler. Ambient of the walk-in cooler measured 45F via probe. Per staff, circuit breaker had just tripped and been reset. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. [COS] Bean sprouts were relocated to the lower portion of the prep unit. After leaving the door closed for approximately 30 minutes, ambient of the walk-in cooler returned to 41F. Continue to monitor.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pho Lucky 7? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed an uncovered cart of utensils maintained directly at the front of the dining area. Observed a child repeatedly sneezing on the uncovered chopsticks. Per discussion with the owner, the child is not an employee at the facility, but has persistent allergies. [CA] Properly store utensils and equipment in a manner where they are not exposed to possible sneeze/splash contamination. [COS] Instructed employees to take the chopsticks to the three compartment warewashing sink to be sanitized. Cart of utensils was moved back into the kitchen, behind the front sneeze guard paneling.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Pho Lucky 7? Fix it
Plan review
The department's words
K48 Plan review
Facility has removed the wok station, two burner stove, and noodle cooker. Facility has added a commercial grill, a deep fryer, and a new two burner stove. [CA] Submit plans to DEH Plan check at at [email]
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Bean sprouts and bun (vermicelli noodles) subjected to time as a public health control lacked time labeling while maintained on the counter at the front service area. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items were properly time labeled. Owner stated that she was aware of time labeling requirements, and that they had forgotten to time label items today due to lunch rush. Owner stated that will write and provide her own written SOP's for TPHC.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Pho Lucky 7? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in cooler, in four 20-liter containers kept tightly covered with lids, beef broth measured between 128F and 143F. Per staff, beef broth had been cooked between 2 hours and 2.5 hours prior, and placed into the walk-in cooler to cool down. In the walk-in cooler, beef brisket measured 73F while maintained in a container kept tightly wrapped with plastic. Per staff, brisket had been cooked between 1.5 and 2 hours prior, and placed into the walk-in cooler to cool down. At the prep cooler in the front service area, a plate of beef ribs measured 89F while maintained on top of a covered upper insert of the unit. Per staff, beef ribs had been cooked approximately 1 hour prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] All items were uncovered and relocated to the walk-in freezer to rapidly cool. Discussed the use of ice paddles and ice baths with the owner.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pho Lucky 7? Fix it
Show 2 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured at 100F from all sinks throughout the facility, including the preparation sink and three compartment warewashing sink. Observed the display of the water heater flashing; Per the owner, the circuit breaker had accidentally tripped owing to an employee plugging in and using a microwave at the same time as a rice cooker. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Hot water was restored, and measured greater than 120F from all faucets throughout the facility. Continue to monitor.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Pho Lucky 7? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Quaternary ammonium sanitizer measured between 0 and 100 ppm in the third compartment of the three compartment warewashing sink. Observed dishes immersed in the sanitizer; However, observed no active warewashing at the time of measurement. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Pho Lucky 7? Fix it
EarlierJul 23, 2026Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
2-door upright reach-in missing thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chemicals and cleaning supplies stored above drain board of 3-comp sink. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
3-comp sink is directly plumbed into the wall. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
EarlierJan 15, 2026Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee handling raw chicken with gloves, then washing hands while wearing the same gloves. [CA] Gloves shall be removed prior to handwashing, and shall be changed as required. Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and instructed employee to remove gloves prior to washing hands.
EarlierJan 12, 2026Routine inspection54 out of 100 (Yellow placard)
13 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured multiple Potentially Hazardous Foods on the preparation counter out of proper holding temperatures including: cooked tofu, dumplings, hard boiled eggs, and rice noodles. Per chef, foods were cooked or moved from refrigeration less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] Cooked tofu and dumplings were reheated to 165F for hot holding in the steam table and the steamer. Hard boiled eggs and rice noodles were moved to under counter refrigeration to facilitate rapid cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
**MAJOR** Observed the only handwash station in the back kitchen area lacks soap. The soap dispenser appears to have been broken off the wall. [CA] Handwash station shall be fully stocked with soap and single use towels at all times. [COS] PIC stocked handwash station with a temporary, portable bottle of soap. **MINOR** Observed the handwash station in the front is partially blocked by a trash can. [CA] Handwash station shall be fully accessible at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employees washing soiled dishes without the use of sanitizer. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist instructed employees how to set up the 3-compartment sink with sanitizer solution (chlorine).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Observed raw meats stored above ready-to-eat produce in the walk-in cooler. [CA] Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2) Observed bulk bags of flour are open and uncovered in the food preparation area. [CA] After opening, transfer bulk ingredients to approved containers with tight-fitting lids.
Permits available
The department's words
K49 Permits available
Facility is operating without a valid health permit due to delinquent account status. [CA] A food facility shall not be open for business without a valid health permit.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K01 Demonstration of knowledge; food safety certification
1) Facility lacks active Food Safety Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2) Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed butane cooker and frying pan in the front preparation area for cooking without proper ventilation. [CA] Discontinue the use of butane cooker and unapproved equipment. Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Show 5 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
1) Facility lacks a metal probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. 2) Multiple refrigeration units lack internal thermometers. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
The department's words
K32 Food properly labeled and honestly presented
Observed plastic bags of frozen dumplings inside the upright freezers are available for sale and lack proper labeling. Per PIC, dumplings are made in and delivered from their flagship location. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed multiple foods cooling at ambient temperatures while fully covered in plastic wrapping and in deep, metal containers. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.
Plan review
The department's words
K48 Plan review
Per previous inspection report, facility installed a noodle cooker and steam table to the cook line without submittal of plans to this department. Observed "Chigo" unit in the front preparation area. [CA] New equipment to the facility shall submit plans and specifications for review and shall receive approval prior to installation of equipment.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) Observed multiple ceiling panels above the cook line, in the back kitchen area, and above the walk-in freezer are misaligned and creating gaps in the ceiling. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed excessive clutter in the janitorial sink. [CA] Janitorial area shall be provided, maintained, and kept clean.
EarlierMar 19, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierMar 12, 2025Routine inspection64 out of 100 (Yellow placard)
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
No paper towel dispenser or paper towels at handwash sink at cook line. No paper towels at handwash sink at entrance of prep area. [CA] Single-use sanitary towels shall be provided in dispensers at all times. [COS] Napkins were placed at both handwash sinks.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured spicy garlic oil at 58F, garlic oil at 58F, raw eggs at 57F, minced pork paste at 57F, miso paste at 58F, and soft boiled eggs at 58F at prep cooler at cook line. Per PIC, foods have been in cooler since 10AM or yesterday. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All PHFs were voluntarily discarded. Measured shrimp at 47F in prep cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee entered restroom with gloves and exited restroom with same gloves and entered kitchen. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Employee was directed to wash hands and change gloves.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bowls with no handles used as scoops for bulk foods. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Two butane cookers and one counter top deep fryer appear to be in use in back prep area where there is no exhaust hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Several containers of white powders are stored in prep area with no labels. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Plan review
The department's words
K48 Plan review
Facility added a noodle cooker to cook line without submitting plans to this department. Two new steam tables were added without submitting plans to this department. [CA] Any added new equipment to the food facility shall submit plans and specifications for review and shall receive plan approval prior to the addition of any equipment. FACILITY SHALL SUBMIT EQUIPMENT TO THIS DEPARTMENT WITHIN ONE WEEK OR EQUIPMENT IS SUBJECT TO IMPOUND.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw eggs stored above cooked food in walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Show 1 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths stored on counters in prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Pho Lucky 7, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Time as a control not marked or logged Read the free guide
- Cooked food not cooled in time Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Pho Lucky 7
Ask for the manager. Pho Lucky 7 can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.